KITCHEN STAPLES: LAND OF PLENTY
* buy highest quality you can
PANTRY:
Anchovy paste (the ultimate secret ingredient)
Artichoke hearts (marinated, in olive oil)
Beans
black (canned)
-garbanzo (canned or dried)
-pinto (canned or dried)
Breadcrumbs (I often make my own, but Panko breadcrumbs are great for breading–find on international aisle)
Canola oil
Corn (canned)
Chipotle peppers in adobo sauce (find on international aisle)
Chocolate (bars or chips)
-bittersweet
-semisweet
-milk
Cocoa (unsweetened)*
Coconut (shredded)
Cornstarch
Couscous
Cranberries (dried)
Flour
-all-purpose
-cake flour
-whole-wheat
Harissa (an African spice paste; fiery!)
Instant espresso powder (find on coffee aisle)
Jam or fruit preserves
Karo syrup (light)
Louisiana Hot Sauce
Liquid smoke
Maple syrup*
Nuts (all keep well in freezer)
-almonds
-pecans
-pistachios
Olives (black & green)*
Olive oil (I keep two; one for everyday use, one expensive kind for drizzling & making vinaigrettes)*
Pasta (something long & a small shape)
Peanut butter
Preserved lemons (a Middle Eastern staple)
Rice
Quinoa (a whole-grain, really nutty and tasty)
Stock*
-beef
-chicken
Sugars
-brown
-confectioner’s
-white (actually, I prefer organic/raw for baking)
Tabasco (garlic flavor is my favorite )
Tomatoes (canned)*
Tomato paste (I love Amore brand; it comes in a squeeze tube!)
Tuna (canned, chunk-light packed in water)
Vegetable shortening
Vinegars
-apple cider
-balsamic (good quality)
-red wine
-plain white
Worcestershire Sauce
REFRIGERATOR:
Barbecue sauce*
Bottled dressing
-garlic vinaigrette (try Annie’s organic, it is SO good)
-ginger soy
-honey mustard (Newman’s Own)
-ranch (Brianna’s)
Butter (unsalted for baking; you can also freeze)
Capers
Cheese (feta, cheddar, parmesan are my trinity)
Dijon mustard*
Eggs (the most versatile ingredient of all time?)
Horseradish (prepared)
Ketchup
Mayonnaise*
Pickles
Pine nuts
Rice-wine vinegar
Soy sauce (refrigerate after opening)
Sesame seeds (can go rancid if you don’t use them frequently)
Sambal Olek chili paste or Sriracha hot sauce
Tahini (sesame paste)
Toasted sesame oil (spoils easily; don’t keep in pantry)
Yogurt (plain and/or vanilla)
White wine (dry, for cooking)